Closed pizza

Our today's recipes on how to cook a home-cooked pizza. The advantage of this snack is that, despite the peculiarities of your oven, the filling will remain juicy and tasty, and the cheese will not burn.

Closed pizza "Calzone" - recipe

Ingredients:

For the test:

• sifted flour - 255 g;
• odorless olive oil - 55 ml;
• fast dry yeast - 10 g;
• whole milk - 195 ml;
• sugar - 10 g;
• rock salt - 10 g;

For filling:

• fillet of chicken breast - 295 g;
• leaves of fresh basil - to taste;
• mozzarella - 245 g;
• Fresh mushrooms - 220 g;
• fresh tomatoes - 240 g;
• tomato sauce - 60 g;
• olive oil - 15-20 ml;
• Black pepper and rock salt - a pinch;
• oregano - 3 pinch;
• egg yolk to lubricate the surface of the pizza.

Preparation

The dough for the closed pizza "Calzone" is prepared as well as for the classic. Initially, to activate dry yeast, dissolve them in warm milk along with the sugar and leave under the towel for about fifteen minutes.

Now add the olive oil, the rock salt to the yeast mixture, add the sifted flour and thoroughly mix the mass until a sticky, soft and plastic flour coma is obtained. We cover it with a towel and let it come for an hour in warmth.

For that time, while the dough is suitable, we prepare pizza toppings. Cut small pieces of chicken fillet and fry it in a frying pan with olive oil. After about seven minutes, we add chopped pre-washed mushrooms to the chicken and fry them together with the poultry meat for fifteen minutes, without forgetting to salt and pepper in the process. After the frying, add the dried oregano to the contents of the frying pan, mix it and remove it from the fire.

Now the dough that comes up is divided into two portions and rolled each to a flat cake. We divide visually the workpieces into two halves and one of them is smeared with tomato sauce, receding from the edges. We lay mushrooms with chicken on it, cut tomatoes from above, and then chopped basil. Finish the composition with sliced ​​mozzarella. Now we cover the filling with the free edge of the dough, we patch the edges and we have the products on the baking tray, which can be oiled as well as simply covered with parchment. We leave the closed pizza under room conditions for about twenty minutes, and then cover it with a yolk and send it to the average level of heated up to 185 degrees of the oven for thirty to thirty-five minutes.

Closed rustic pizza with chicken - recipe

Ingredients:

• yeast dough;
• smoked chicken (fillet) - 265 g;
• potatoes - 495 g;
• mayonnaise - 95 g;
• sour cream - 95 g;
• garlic teeth - 3-4 pcs .;
• cheese of hard varieties - 220 g;
• rock salt;
• chopped greens (optional).

Preparation

Dough for rustic pizza can be prepared according to the recipe above or take any other yeast. We divide the flour into two equal parts and put one of them on a baking tray or in a baking dish. Sour cream mixed with mayonnaise, we add pressed pre-cleaned garlic teeth, a little salt, stir and mix the mixture with dough (half portion). On top of the sauce, lay out the peeled and diced, as small as possible potatoes, and then chopped smoked chicken flesh. We rub the cheese, mix half with the remainder of the sauce and lay it on top of the chicken with potatoes, rub the second half of the cheese and cover the rolled out layer from the second part of the dough.

Now it remains to wait for the baking of the village pizza in the oven until the rudeness and softness of the potatoes and you can try.